Ingredients:

  • 2.5 cups (312g) all-purpose flour
  • 2 tbsp baking powder
  • 0.25 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 0.5 cup (113g) frozen unsalted butter
  • 1.0625 cups (255ml) cold buttermilk, divided
  • 1 tsp honey

Instructions:

  1. Whisk the 312g flour, 2 tbsp baking powder, baking soda, salt, and sugar in your chilled metal bowl.
  2. Use the large holes of a box grater to shred the 113g frozen butter directly into the flour.
  3. Gently use your fingertips to coat each butter shred with flour until they are separated.
  4. Create a well in the center and pour in 240ml of the cold buttermilk and the 1 tsp honey.
  5. Use a fork to pull the flour into the liquid until a shaggy, messy dough forms. Stop as soon as the dry spots disappear.
  6. Turn the dough onto a floured surface. Pat it into a rectangle, then fold it in thirds like a letter. Repeat this 3-4 times.
  7. Pat the dough to 2.5cm thickness. Press the cutter straight down—never twist it.
  8. Place the biscuits in your skillet so they are just touching. Brush the tops with the remaining 15ml of buttermilk.
  9. Slide into the 200°C oven for 15 minutes until the tops are deeply golden and the aroma of toasted butter fills the room.
  10. Brush with a little extra melted butter the moment they come out of the oven.